Portobello Mushroom and Broccoli Stir-Fry

By devogirl

Portobello mushrooms give a meaty texture to this stir-fry. The hoisin sauce is a thick, spicy-sweet sauce made of soybeans. Serve over brown rice or quinoa. Yields: 4 servings. Prep time: 15 minutes. Cook time: 10 minutes.

Ingredients

• 1/2 cup water, divided
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 1 teaspoon agave nectar
• 6 ounces portobello mushrooms, sliced, with gills and stems removed
• 1 onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 6 ounces fresh broccoli florets

Preparation

Step 1

1. In a small bowl, combine 1/4 cup of the water and the soy sauce, hoisin sauce, cornstarch, and agave; stir to combine. Set aside.

2. Place the mushrooms, onion, and bell pepper into a nonstick skillet and add a small amount of water to prevent sticking. Saute for 3 minutes.

3. Add the broccoli and remaining 1/4 cup water and cook for another 3-5 minutes, or until the vegetables are crisp-tender, stirring occasionally.

4. Add the sauce and stir for another 2-3 minutes, or until bubbly and thickened.